REVIEWER IN TLE
(SOUPS, STOCKS, AND SAUCES)
SOUP
• A DELICIOUS PRELUDE TO A MEAL
• ESSENTIAL AND NUTRITIOUS PART OF OUR DIET
• COULD BE SERVED WITH A MEAL OR THE MEAL ITSELF
SOUP CLASSIFICATION
1. CLEAR – A THIN SOUP CONSISTING MOSTLY OF BROTHS, BOUILLONS,
CONSOMMÈS (), AND VEGETABLE SOUP
2. THICK SOUP – HIGHLY FLAVORED SOUPS WITH VISCOUS OR JELLIED LIQUID
AND SOME LIQUIDS. THIS INCLUDES THE CREAM SOUPS, PUREES, CHOWDERS,
AND BISQUES
3. SPEACIAL AND NATIONAL SOUPS –
• MINESTONE (ITALIAN)
• OLLA PODRIDA (SPANISH)
• OXTAIL (ENGLISH)
• BULALO AND PAPAITAN
STOCKS
• LIQUID BASE FOR SOUPS, AND SAUCES
• LIQUID IN WHICH MEAT, CHICKEN, FISH, BONES, AND VEGETABLES ARE
COOKED.
SAUCES
• SAUCES ARE LIQUID SEASONINGS USED TO ENHANCE AND NOT
SMOOTHEN THE FLOVORS OF FOOD.
• IN EUROPE, MOST CHEFS PREPARE A BASE OF SAUCES, GRAVIES, AND
SOUPS WHICH IS CALLED ROUX (PRONOUNCED ROO)
ROUX
- A THICKENING AGENT MADE OF BREAD FLOUR AND FAT SUCH AS
BUTTER, MARGARINE, SHORTENING, CHICKEN FAT, OR RENDERED
MEAT DRIPPINGS.
TYPES OF SAUCES – SAUCES MAYBE WARM OR COLD. THE WARM SAUCES, WHICH
ARE THE MOST PREPARED SAUCES, ARE DERIVED FROM FIVE “MOTHER SAUCES”
WHICH ARE AS FOLLOWS:
1. BÉCHAMEL OR CREAM SAUCE
- ORIGINALLY PREPARED FROM VEAL STOCK THE TERM IS NOW APPLIED TO
CREAM SAUCE. IT IS MADE FROM MILK AND/OR CREAM WITH WHITE ROUX.
1. ESPAGNOLE
- BROWN SAUCE MADE FROM ONION, CELERY, BUTTER, FLOUR, PLUS BROWN ROUX.
IT IS USED IN MANY MEAT AND POULTRY DISHES .
2. HOLLANDAISE SAUCE
- YELLOW SAUCE MADE FROM EGG YOLK, BUTTER, LEMON JUICE, AND
MIXTURE OF WHITE WINE OR VINEGAR, CRUSHED PEPPER, SHALLOTS
AND SPICES.
- THIS KIND OF SAUCE IS USED WITH FISH, VEGETABLES, AND EGGS.
- BECAUSE OF ITS EGG AND BUTTER CONTENT, IT SHOULD BE
COOKED AT LOW OR MODERATE TEMPERATURE.
- AFTER SERVED, REFRIGERATE IMMEDIATELY BECAUSE IT CAN BE A
HOST FOR BACTERIA.
3. TOMATO SAUCE
- RED SAUCE PREPARED FROM TOMATO PRODUCTS, STOCKS, SEASONING,
AND ROUX. IDEAL SAUCE FOR MANY MEAT, POULTRY, FISH, VEGETABLES AND
PASTA DISH
4. VELOUTÉ
- WHITE SAUCE MADE FROM CHICKEN OR FISH STOCKS WITH A LIGHT ROUX. IT
IS USUALLY USED FOR CHICKEN OR FISH DISHES
THINGS TO REMEMBER:
1. STOCK IS A LIQUID BASE FOR SOUPS AND SAUCES IN THE PREPARATION OF
THE MAIN COURSE WHICH COMES FROM CHICKEN, FISH, MEAT BONES OR
VEGETABLES.
2. SAUCES ARE LIQUID SEASONING THAT ENHANCES THE FLAVORS OF FOOD.
3. TYPES OF SAUCES INCLUDE BECHAMEL OR CREAM SAUCE, ESPAGNOLE,
HOLLANDAISE, TOMATO SAUCE, AND VELOUTE SAUCE.
4. SOUPS ARE MADE OF BROTH, SEASONINGS, VEGETABLES, MEAT, FISH OR
POULTRY AND SERVES AS AN APPETIZER FOR A MEAL. THEY ARE SERVED HOT
OR COLD.
5. TYPES OF SOUPS INCLUDE CLEAR, THICK, SPECIAL, AND NUTRITIONAL SOUPS.
REVIEWER IN TLE
(POULTRY AND GAMES)
POULTRY
• REFERS TO A GROUP OF DOMISTICATED FOWLS USED AS FOOD.
• Ex. CHICKEN, TURKEY, DUCKS, PIGEONS AND QUIALS
CHICKEN
- IS THE MOST CONSUMED OF ALL POULTRY
- MOST DOMESTICATED
- EASIER TO RAISE
- POULTRY FARMING IS ONE OF THE MOST PROFITABLE BUSINESSES JUST LIKE
LIVESTOCK
- AN EXCELLENT SOURCE OF PROTEIN
- 22.6% PROTEIN AND 76.3% WATER, FAT, VITAMINS AND MINERALS
- CONSISTS OF DARK AND WHITE MUSCLES
- DARK MUSCLES ARE FOUND IN THOSE PARTS WHICH ARE ALWAYS USED
SUCH AS LEGS, THIGHS, WINGS, NECKS, AND RIB CAGE.
- DARK MUSCLES ARE RICHER IN FAT, AND HAVE HIGHER RIBOFLAVIN AND
MYOGLOBIN
- WHITE MUSCLES ARE FOUND MOSTLY IN THE BREAST
- MOST PEOPLE PREFER DARK MEAT THAN WHITE MEAT BECAUSE IT IS
TASTIER, AND JUICIER
GAMES
• BIRDS THAT ARE HUNTED AND USED AS FOOD ARE CALLED GAMES
• Ex. TURKEY, DUCK GOOSE
STEPS IN SLAUGHTERING AND BLEEDING
a. SLAUGHTERING AND BLEEDING
- BEFORE SLAUGHTERING THE CHICKEN IS NOT FED ON DAY BEFORE TO
ALLOW EASIER REMOVAL OF ENTRAILS
- IMPROVES FLAVOR AND TENDERNESS OF THE MEAT
- SLITTING JUGULAR VEIN IN THE CHICKEN’S THROAT
- THE BLOOD THAT FLOWS FROM THE VEIN IS CAUGHT IN A BOWL FOR
ABOUT 2-3 MINUTES
b. SCALDING
- THE BLED CHICKEN IS DROPPED IN HOT WATER (ABOUT 60 DEG. CEL.)
FOR 30-60 SECONDS. DEPENDING ON THE SIZE OF THE BIRD.
- TEMPERATURE OF WATER SHOULD REMAIN CONSTANT
THROUGHOUT TO ENSURE THAT THE TEMPERATURE OF WATER
PREVENTS THE DISCOLORATION AND TEARING OF SKIN
c. DEFEATHERING
- SCALDED CHICKEN ARE LAID IN A WORKING TABLE, THEN START THE
REMOVAL OF CHICKEN’S FEATHERS.
- IT IS THE PROCESS OF PICKING THE BIG FEATHERS AND RUBBING ON THE
BODY TO REMOVE THE TINY FEATHERS.
- WHEN THE FEATHER IS COMPLETELY REMOVED, IT IS NOW A DRESSED
CHICKEN.
d. EVISCERATION
- CLEAN THE CHICKEN THOROUGHLY, THEN SLIT THE ABDOMINAL
CAVITY, AND REMOVE THE ENTRAILS.
- IN FACTORIES, THE DEFEAATHERED CHICKENS ARE PLACED IN A BIG
SINK, AND THE WORKERS WILL HANG IT AGAIN, THE OTHER SLITS THE
ABDOMINAL CAVITY AND THE OTHER REMOVES THE ENTRAILS
MARKET FORMS OF POULTRY
1. LIVE POULTRY – SELECT THOSE THAT ARE ALERT, HEALTHY, WELL
FEATHERED, AND WELL FORMED.
2. WHOLE POULTRY – ALL PARTS ARE INTACT, BUT NOT ALIVE.
3. DRESSED POULTRY – POULTRY HAVE BEEN BLED AND DEFEATHERED
4. DRAWN POULTRY – DRESSED POULTRY, WHICH THE INTERNAL
ORGANS HAVE BEEN REMOVED AND
CLEANED
5. POULTRY CUTS – THESE ARE PARTS OF A CHICKEN THAT ARE CUT,
PACKED THEN SOLD FROZEN OR FRESH. IT
INCLUDES NECKS, BREASTS, LEGS, THIGHS,
AND WINGS.
6. FROZEN – WHOLE OR CHICKEN PARTS THAT ARE PACKED AND FROZEN.
USUALLY FOUND IN THE FROZEN SECTION OF A SUPERMARKET
7. READY TO COOK – THIS CAN BE SOLD WHOLE, SPLIT IN HALVES, QUARTERED
WITHOUT BACKBONE, BONED CHICKEN, BREAST, BONED HALF
BREASTS, CHICKEN HAM AND TOCINO.
8. PRECOOKED – THESE INCLUDE BREADED CHICKEN NUGGETS, BREADED
CHICKEN FILLET, CHICKEN ROLL, CHICKEN KIEV, AND CHICKEN RELLENO
• POULTRY AND GAME BIRDS ARE OUR MAJOR SOURCE OF PROTEIN. THIS
NUTRIENTS PROMOTES GROWTH AND BUILDS AND REPAIRS OUR BODY
TISSUES.
SPECIFICALLY THE NUTRIENTS DERIVED FROM CHICKEN ARE AS FOLLOWS:
• ENERGY = 215 CALORIES
• PROTEIN = 17.4 GRAMS
• FAT = 16.2 GRAMS
• CALCIUM = 75 MG
• POULTRY AND GAME BIRDS ARE OUR MAJOR SOURCE OF PROTEIN. THIS
NUTRIENTS PROMOTES GROWTH AND BUILDS AND REPAIRS OUR BODY
TISSUES.
SPECIFICALLY THE NUTRIENTS DERIVED FROM CHICKEN ARE AS FOLLOWS:
• PHOSPHOROUS = 152 MG
• IRON = 1.6 MG
• VIT. A = 161 ug
• VIT. C = 4 MG
CLASSES OF POULTRY
1. BROILER
– ALSO CALLED FRYER
- ABOUT 9 – 12 WEEKS OF AGE
- HAS TENDER MEAT, FELXIBLE BONE CARTILAGE
- AND HAS SOFT, SMOOTH PLIABLE SKIN
2. ROASTER
- A CHICKEN ABOUT THREE TO FIVE MONTHS OF AGE, HAS TENDER MEAT,
SOFT, SMOOTH PLIABLE SKIN AND FLEXIBLE BONE CARTILAGE
3. CAPON
- A MALE CHICKEN THAT HAS BEN DESIZED SURGICALLY.
- UNDER 8 MONTHS OLD, HAS TENDER MEAT, AND SOFT PLIABLE
SMOOTH SKIN
4. HEN OR STEWING CHICKEN
- MATURE FEMALE CHICKEN MORE THAN 10 MONTHS OLD, LESS
TENDER, WITH HARD BREAST BONE TIP
5. STAG
- MALE CHICKEN UNDER 10 MONTHS OLD
- TOUGH, DARK FLESH, HARD BREASTBONE, CARTILAGE AND C
COARSE SKIN
6. ROOSTER
- ALSO KNOWN AS COCK: MATURE MALE CHICKEN,
- TOUGH AND DARK MEAT, HARD BREASTBONE TIP, AND COARSE
SKIN
7. JUMBO BROILER
- EXTRA LARGE BROILERS
- ABOUT 4 KILOS IN WEIGHT
- SIMILAR TO A TURKEY IN SIZE AND IDEAL FOR SPECIAL OCCASIONS.
PRINCIPLES OF POULTRY SELECTION
1. POULTRY DIFFER IN THEIR QUALITY CHARACTERISTICS IN ACCORDANCE WITH
THEIR AGE, SEX, LIVE WEIGHT, AND BREED.
2. YOUNG POULTRY (BROILER, ROASTER) CONTAINS LESS FAT, WITH LESS
CALORIES THAN OLDER POULTRY AND TASTIER AND MORE FLAVORFUL
3. FAT OF POULTRY IS FOUND UNDER THE SKIN. REMOVE THE SKIN AND
CALORIES ARE LESSENED IN A DIET
4. CHOOSE CHICKENS THAT ARE ACTIVE, HEALTHY, WELL FEATHERD, AND
WELL-SHAPED.
5. SELECT THE TYPE OF CHICKEN SUITED FOR THE RECIPE OR TYPE OF
COOKING
6. YOUNG CHICKENS IN GENERAL ARE APPROPRIATE FOR DRY HEAT METHOD,
BECAUSE THEY ARE TENDER AND EASILY COOKED
7. OLDER CHICKENS (ROASTER, STEWING HEN) IN GENERAL ARE APPROPRIATE
FOR MOIST HEAT METHOD BECAUSE THEY HAVE TOUGH MEATS THAT NEED TO
BE TENDERIZED FOR A LONG PERIOD OF TIME
8. POULTRY PARTS ARE AVAILABLE FRESH, FROZEN, CHILLED, PRE COOKED, AND
READY TO COOK TO MEET CUSTOMERS’ PREFERENCE
9. LAYERS OR POULTRY WITH EGGS AS WELL AS UTERUS ATTACHED TO THEIR
BODIES ARE SOLD IN WET MARKETS AND ARE FLAVORFUL, USING THE MOIST
HEAT METHOD
10. FRESH POULTRY HAS THE SAME QUALITY CHARACTERISTICS AS QUICK FROZEN.
FRESH CHICKENS MAYBE STORED IN FREEZERS FOR FUTURE USE. TO SAVE ON
PREPARATION, POULTRY PARTS MAYBE USED
11. WHEN BUYING DRESSED OR DRAWN POULTRY, SELECT THOSE FREE IN ANY
FEATHERS, NO DISCOLORATION, BRUISES, OR CUT IN THE SKIN; WELL FORMED;
FRESHLY SLAUGHTERED, FLESH IS FIRM
12. FRESH POULTRY IS ALMOST ODORLESS AND TASTELESS. POULTRY STORED
FOR A LONG TIME TEND TO BE RANCID
13. TO STORE POULTRY, WRAP TIGHTLY IN MOISTURE PROOF FILM, FOIL, OR
PAPER. FREEZE AT -16 DEGREE CELCIUS. IN USING FROZEN POULTRY FOLLOW
THE RULE “FIRST IN FIRST OUT”
14. WHEN FROZEN POULTRY IS TO BE THAWED, DO THIS SLOWLY BY
TRANSFERRING THE POULTRY FROM THE FREEZER TO THE REFRIGIRATOR FROM
12 – 24 HOURS. THIS WILL GIVE THE TISSUES TO REHYDRATE AND COOKED
IMMEDIATLEY
15. FROZEN POULTRY MAYBE COOKED BY MOIST HEAT OR DRY HEAT METHOD,
WITHOUT THOWING COOKING TIME MAY BE LONGER.
POULTRY PREPARATION TECHNIQUES
1. CUTTING POULTRY INTO HALVES, QUARTERS OR PARTS
• TO CUT THE WHOLE CHICKEN INTO HALVES
• TO CUT INTO QUARTERS
• TO CUT INTO PARTS
2. FILLETING
• CHOOSE A WHOLE, PLUMP CHICKEN BREAST
• REMOVE THE SKIN CAREFULLY
• REMOVE BREASTBONE, CAREFULLY CUT THROUGH WITH A BONING KNIFE.
3. DEBONING
• SLIT THE BACK OF THE CHICKEN WITH A SHARP KNIFE
• CAREFULLY REMOVE ALL BONES, LEAVING THE MEAT AND SKIN INTACT
• REMOVE THE BIG BONES OF THE WINGS, AND LEGS, LEAVING ONLY THE
SMALL WING BONES AND END OF THE DRUMSTICK.
4. MARINATING
• SOAK THE CHICKEN OR CHICKEN PARTS IN CALAMANSI OR LEAMON JUICE
AND SOY SAUCE FOR 30 MINS OR MORE
5. STUFFING
• AFTER DEBONING THE CHICKEN, PREPARE THE STUFFING MIXTURE AS
PREFFERED
• ONE STUFFING MIXTURE FOR CHICKEN RELLENO CONSISTS OF:
• GROUND PORK
• CHORIZO DE BILBAO
• SWEET HAM OR VIENNA SAUSAGE
• BELL PEPPER, WHITE ONION, SLICES OF BREAD MOISTED WITH
EVAPORATED MILK, BEATEN RAW EGGS (FOR BINDING), AND SEASON
WITH SALT, PEPPER AND MSG
6. TRUSSING
• THIS PROCESS/TECHNIQUE IS COMMONLY APPLIED IN ROASTING WHOLE
CHICKENS
• WHOLE CHICKEN IS MARINATED AND RUBBED WITH SPICES ALL OVER ITS
BODY BOTH INSIDE AND OUTSIDE. SOMETIMES ONE OR TWO PICES OF
LEMON GRASS IS STUFFED INSIDE THE CHICKEN FOR A SWEET SMELL AND
TO REMOVE THE FISHY TASTE
• TRUSSING IS DONE BY SKEWERING THE CHICKEN FROM THE POSTERIOR
END AND OUT THROUGH THE ANTERIOR END USING A METAL SKEWER
• KEEP THE CHICKEN IN PLACE WITH MEATL PINS OF THE SKEWER
COOKING POULTRY
• POULTRY IS COOKED TO MAKE IT MORE PLATABLE AND TENDER AND
DESTROY HARMFUL MICROORGANISM SUCH AS BACTERIA
• IT CAN BE COOKED USING MOIST HEAT OR DRY HEAT METHOD
1. MOIST HEAT METHOD
- THIS ETHOD MAKES USE OF WATER OR OTHER LIQUID AS MEDIUM OF
COOKING
RECIPES:
CHICKEN TINOLA
SINAMPALUKANG MANOK
PINAUPONG MANOK
CHICKEN CURRY
2. DRY HEAT METHOD
- METHOD OF COOKING WHISH IS IDEAL WITH TENDER MEAT SUCH AS
BROILERS AND FRYERS.
- CAPONS AND ROASTER ARE ALSO SUITABLE FOR THIS METHOD ALTHOUGH
THEY CONTAIN MORE FAT THAN BROILERS AND FRYERS
RECIPERS:
CHICKEN BARBEQUE
ROAST CHICKEN
FRIED CHICKEN
2. DRY HEAT METHOD
Remember that:
• Marinating chicken in acid solutions helps temderize its meats
• Frozen poultry maybe cooked without thawing although cooking time is longer
• The smaller the chicken, the faster it cooks
• The lower the cooking temperature (simmering temperature 82 – 99 degree Celsius).
The longer the cooking time, the less meat shrinkage, and the more flavorful.
• Pressure cooking shortens cooking time especially for tough meats
PRESENTING COOKED POULTRY AND GAME BIRDS
1. Proper preparation of ingredients
• A DIFFERENT INGRIDIENT PUT TOGETHER IN A DISH IS CUT UNIFORMLY
INTO SMALL PIECES TO ACHIEVE HARMONY IN APPEARANCE AND TEXTURE
2. PROPER COOKING OF THE DISH
• PREPARED FOODS REQUIRES MINUTE OR ONLY SECONDS TO COOK, IN
THIS WAY THE NATURAL FLAVORS ARE PRESERVED
• HALF COOKED VEGETABLES ARE WELL SHAPED, BRIGHTLY COLORED, FIRM
• MEAT IS UNIFORMLY CUT AND COOKED JUST RIGHT TO THE BITE
3. USE OF GARNISHING
• GARNISHING = ART OF ARRANGING FOOD IN THE MOST AESTHETIC
MANNER.
• AVOID OVER DECORATING THE FOOD, INSTEA DO, “SIMPLE ELEGANCE”
TOOLS FOR GARNISHING
• SHARP KNIVES, CUTTERS, SCULPTING TOOLS
• BOWL OF ICE WATER TO KEEP THE CUT FRUIT AND VEGETABLES FRESH
WITH LITTLE SALT TO AVOID DISCOLORATION
